BBQ season
Open classification: catering, Beijing, snacks, flavor foods and time-honored brands
In the old days, there were three barbecues in Beijing, namely "Barbecue Bay", "Barbecue Season" and "Barbecue King". At present, only Barbecue Bay and Barbecue Season still maintain the traditional advantages of time-honored brands, and become well-known halal restaurants in Beijing at home and abroad. Barbecue Season Restaurant is located in the picturesque Shichahai, surrounded by Beijing folk tourist area, which adds a heavy history to this century-old shop.
according to legend, in the 28th year of Qing Daoguang (1848), Ji Decai, a Hui nationality in East Tongzhou, Beijing, set up a stall to sell roast mutton at the Lotus Market near Shichahai, and made a "barbecue season". Jijia has been managing roast mutton here for many years. With savings, he bought a small building and officially opened the "Barbecue Season" barbecue restaurant. The location of the barbecue season is the "Silver Ingot View Mountain", one of the "Eight Scenes of Yanjing". Facing a wave of clear water and overlooking the sunset in the western hills, it is really a good place to taste barbecue.
The Drum Tower, just a stone's throw to the north, is also a famous commercial bustling place in Beijing, with merchants from all directions and tourists everywhere, which has brought unprecedented development and prosperity to the barbecue season. The kind of "wild flavor" when eating barbecue and the "wild flavor" when eating barbecue attract diners from all walks of life. In the barbecue season, there is an iron grill, and pine cones and firewood are burning under it, which smells fragrant. When eating barbecue, everyone stands around the stove, with one foot on the bench and one foot on the ground. Holding a seasoning bowl in one hand, the bowl is a mixture of soy sauce, vinegar, Jiang Mo, cooking wine, marinated shrimp oil, shredded onion and coriander leaves. Take a long bamboo chopstick in one hand, dip the sliced mutton in the seasoning, and turn it over on the fire. When the meat is cooked, eat it with sugar garlic, cucumber strips and hot beef tongue cakes, or drink it with wine. Especially in cold autumn and cold winter, I eat profusely and feel comfortable all over. Barbecue was originally a delicacy for herders in the upper reaches of the grassland, and it was introduced into the city with the Manchu entering the customs.
Although the eating method has become meticulous, the remaining wildness will arouse some nostalgic thoughts of Manchu children who have become urbanites. Other ethnic groups also feel novel, and those who come here to taste it are eager for it. The barbecue season has become a famous museum in Kyoto, and the business is very hot. The prosperity of the barbecue season lies in its exquisite workmanship and exquisite materials. The roast mutton is selected from Xikou sheep, and only fresh hind legs and upper brain parts are used, fascia is removed, moisture is removed, and the mutton is cut into thin slices, which are translucent. The barbecue season is full of seasonings, all of which are produced by our selected fixed points. Customers can choose their own according to their tastes.
For more than 111 years, the barbecue season has maintained its traditional flavor, and celebrities from all walks of life, such as Lao She, Mei Lanfang and Ma Lianliang, have been frequent visitors here. With the changes of the times, the barbecue season has been developing continuously, and now it is the lobby of the Ming building, which can serve 151 people at the same time. In addition to the traditional roast mutton, there are various delicious barbecues such as chicken, duck, fish and seafood, and its sesame seed cake, which ranks first in "Chinese snacks", is a good accompaniment. Barbecue season has become the first choice for Chinese and foreign tourists to enjoy traditional Chinese cuisine and a unique scene in Shichahai scenery.
The barbecue season is located at No.14, Qian Haidong Yan, Xicheng District. Located in the famous Shichahai scenic spot in Beijing and the eight scenic spots in Yanjing, Beijing, the Yindingqiao Barbecue Season is a Chinese time-honored store with a history of more than 151 years. Founded in the 28th year of Qing Daoguang (AD 1848). The roast mutton it manages has a long-standing reputation and has the reputation of "Southern Wanbei Season".
According to historical records, Shichahai was a scenic spot and commercial area in Beijing (then called Dadu) in the Yuan Dynasty. Clear water from Yuquan Mountain gathers here and is divided into three seas by two stone bridges. West of Desheng Bridge is the West Sea, Houhai is between Desheng Bridge and Yinding Bridge, and Qianhai is east of Yinding Bridge.
during the barbecue season, it made its fortune in the lotus market. In the 28th year of Qing Daoguang, a stall owner named Yi Ji set up a food stall for roast mutton on the bank of Yiliu River near Yinding Bridge. Its barbecue spills oil and smells fragrant, attracting many tourists to visit. In the future, when the "Lotus Market" opens every year, Ji Jia will come to do business. The stall will be put back in mid-July or early September on the Ninth Double Ninth Festival, and it will be like this every year without interruption. Besides barbecue, we also sell some summer food such as vermicelli and noodles. Because of the booming business, the barbecue stall has become a small building near the riverside, from a stall to a seat merchant. In 1927, the official name "Barbecue Season" was established.
The famous barbecue season is related to the adjacent Yindingqiao besides barbecue. According to historical records, in that year, between Shichahai, Qianhai and Houhai, stone bridges were locked horizontally, and many iron blocks carved into the shape of silver ingots were embedded between the slabs on the bridge deck, forming a unique pattern. Due to years of wear and tear, the silver ingot shines, so people take the "silver ingot" as the feature and call this stone bridge the Silver Ingot Bridge. Viewing the Western Hills at Yinding Bridge is one of the "Eight Scenes of Yanjing". Eating barbecue, watching mountains and enjoying lotus in barbecue season restaurant are also called "three musts". It is one of the characteristics of barbecue season to taste barbecue and appreciate the beauty of "Silver Ingot View Mountain". By the silver ingot stone bridge, the sunset glow shines, the lake is as flat as a mirror, overlooking the lotus flowers in the afterglow of the sunset, the western hills with a touch of Dai and the ancient pagoda standing alone on the south bank of Jishuitan are pleasing to the eye. Someone once sang a poem and praised: "When silver ingots taste barbecue, miles of red lotus reflect the blue pool. It's like sitting on the Tianxiang Building, and the wine rings are drunk.
Wen chi Wu chi. For hundreds of years, barbecue in barbecue season has several unique ways of eating, different forms and different flavors. According to the taste, there are eight flavors: old, tender, burnt, mushy, sweet, salty and spicy. Among them, the taste of "holding a cow and holding the moon" is particularly distinctive. The roasted meat is crispy and mushy. "Holding the moon in your arms" pays the most attention to technology. When roasting, the meat is spread out in a circle, with an egg in the middle, which is condensed into a whole, delicious and beautiful. Eat barbecue and eat nothing. Eating by force refers to the posture and eating method of self-baking. Only the "martial arts" means that in the past, when "gentlemen" ate barbecue, everyone held a "six-track wood" two feet long in hand, and beside the barbecue grill, on a bench with a long pedal, they spread the pickled meat on the rosin-filled barbecue grill and cooked it. When baking, take your own ingredients and heat them. While baking and drinking, everyone who bakes "munches on the door" and appreciates the fun of eating martial arts in a hearty way. And eating more politely means that the chef in the back kitchen cooks it and sends it to the table by the waiter.
new flavor of barbecue. After hundreds of years of historical development, the barbecue season will constantly improve and improve the taste and variety of barbecue to meet people's changing dietary needs. In the variety and temperature of barbecue, "grilled fish, roast chicken, grilled shrimp and vegetable barbecue" were developed from a single roasted mutton. Muslim cooking is also unique.